The banana peel has high nutritive value. However, it comprises the main residue from the banana processing. Processing of this residue allows adding value to the products and increasing income for small and medium producers. Solar drying is commonly used to make healthy products because it uses clean and renewable energy. This work, aimed to study the drying kinetics of the banana peel, with and without bleaching, and evaluated the effects of the drying process on the physicochemical characteristics. To describe the drying process, it were fitted the mathematical models of Page; Henderson and Pabis; and Midilli and Kucuk. The drying processes occurred at the constant and decreasing rates. The Midilli and Kucuk model showed the best fit to the drying processes with and without bleaching (R² = 0.9931 and 0.9989, respectively). The raw peel showed the following physicochemical characteristics: water content of 87.35% (w.b.), total soluble solids of 4.00°Brix, luminosity of 33.0, titratable total acidity of 1.50% in malic acid (d.b.), and reducing sugars of 21.38% (dry basis). After the drying process, the water content for treatments with and without bleaching were below 5%, matching the Brazilian legislation for flour. The treatment without bleaching showed the highest values of total soluble solids, about 33.67°Brix. Samples submitted to bleaching had total acidity close to raw sample, about 1.74% (dry basis) in malic acid. The dehydrated, samples with and without bleaching, showed luminosity of 17.87 and 16.80, respectively, which suggest a darkening due to enzymatic and non-enzymatic reactions. Samples submitted to bleaching had a stronger decrease in the reducing sugars (10.69%) than samples without bleaching (18.29%), which may be caused by sugar leaching, degradation by radiation, or temperature. According to the results, dehydrated peels without bleaching had better results in the preservation of physical-chemical attributes.